Whole Wheat Peanut Butter and Jelly Snack Cake.
I’m a little bored with this classic combination in sandwich form, so I figured that eating it in cake form had to be better.
And since when is “snack cake” not a good thing? Healthy enough to eat as a snack and still taste delicious?
Sign me up.
Side note: This would be why I don’t do any of that fancy cookie decorating.
Next time I would probably add more jelly.
I am not a huge jelly fan – especially when it comes to globs of it. I like a thin smear of jelly on my pb & j’s, and nearly a whole cup of peanut butter.
But Mr. How Sweet loves jelly and declared “more jelly!” next time. And I don’t think he was talking about my thighs.
So while I’m not really into peanut butter and jelly on bread right now, I’m always into cake. I’ve already done peanut butter and jelly muffins, peanut butter and jelly bars, peanut butter and jelly cookies, and oh… who could forget peanut butter and jelly pancakes? Be still my heart.
Cake was the next logical step.
And it had to be made with whole wheat flour in order to soften the blow of eating three pieces straight out of the oven.
Things that would be delicious as toppings that I didn’t do? Melted peanut butter. Melted chocolate. Crumbled bacon. A cream cheese glaze. Why didn’t I do any of these? What is wrong with me?
Something else that would be delicious? If someone would hand deliver these pb & j inspired better-than-crack blondies to me. Like… today. Actually, like… 5 minutes ago.
Peanut Butter and Jelly Snack Cake
3 tablespoons butter, softened
1/4 cup peanut butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 cup whole wheat pastry flour (or all-purpose; I do NOT recommend regular whole wheat)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
jelly or jam of your choice
Preheat oven to 350 degrees.
Cream butter and peanut butter in the bowl of an electric mixer. Add sugar and beat until fluffy. Add egg and vanilla and beat until incorporated. Stir in flour, baking powder and salt with the mixer on low speed. Make sure to scrape down the sides of the bowl occasionally. Add milk and mix until batter comes together.
Butter and flour an 8×8 cake pan. Pour in batter, then add jelly to the top of the batter either with a pastry tip of with a spoon. Run a knife through the jelly to create swirls. It doesn’t have to look perfect – add as little or as much as you’d like. More jelly will keep the cake moist. Bake at 350 for 20-25 minutes or until cake is set. Let cool completely.
This cake is perfectly acceptable for breakfast. But then again… what cake isn’t?